Brussels sprout and horseradish pâté recipe

INGREDIENTS
225g Brussels sprouts
75g crustless white bread
1 small clove garlic crushed
50g soft cheese
1 tsp horseradish
5 tbsp olive oil

Trim the sprouts and boil for 5-10 minutes, or until just tender
Dip the bread in cold water, then squeeze and place in a food processor with the sprouts, garlic, cheese, horseradish, oil and plenty of salt and pepper.
Blitz until smooth then refrigerate for 30-40 minutes. Serve with the toast, a little dressed rocket salad and a sprinkling of paprika.